Chestnut cake: the easy recipe
Can some of the flour be replaced with chestnut flour to intensify the flavor without making the cake too dense?
Ingredients · Servings 4 people
- 160g chestnuts (cooked and peeled)
- 20g walnuts
- 120 g beurre demi-sel
- 100 g sucre roux
- 2 egg units
- 1 tbsp honey
- 120g flour
- 50g almond flour
- 0.5 sachet baking powder
Method · 10 min
- Let the butter and eggs soften at room temperature. Chop the chestnuts into small pieces and crush the walnuts.
- In a bowl, cream the butter and sugar together until smooth. Preheat the oven to 180°C (350°F).
- Add the beaten eggs and honey, then mix.
- Sift the flour and baking powder over the mixture. Then add the almond flour and mix gently.
- Add the chopped chestnuts and walnuts.
- Grease a baking tin and pour in the batter. Bake at 180°C for 40 to 50 minutes (depending on the oven).
You can replace up to 40% of the flour with chestnut flour to enhance its flavor. However, it's important to supplement with white flour or another light flour to maintain an airy texture and prevent the cake from becoming too dense.
